Vegan Nacho Cheese

Vegan Nacho Cheese Recipe

By Hot For Food

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 10 minutes


1 C white potatoes, peeled and cubed

1/2 C carrots, peeled and cubed

1/4 C vegetable oil

1/4 C nondairy milk

2 tsp lemon juice

6 pickled jalapeño slices

3 tbsp jalapeño pickle brine

1 tbsp tomato paste

1 1/2 tsp arrowroot flour

1 tsp garlic powder

1 tsp onion powder

1 tbsp nutritional yeast

1/2 tsp sea salt


1Boil the potatoes and carrots in pot of water for approximately 10 minutes. Drain them from the boiling water and add to a high-powered blender immediately. If you cook the potatoes for too long, they will become starchy and your sauce will not be smooth. This recipe will not work in a conventional blender. The potatoes need to be whipped at a high enough speed that they break down and emulsify, creating a smooth and creamy cheese-like sauce, with undetectable potato! You’ll need a Vitamix or Blendtec. I’ve made it in a Magic Bullet in a half batch and it also worked well.

2Add the remaining ingredients to the blender and combine until smooth. Your sauce may be hot enough to serve immediately, if you’re in a rush, or heat it up in a small pot to thicken it slightly before pouring over whatever food you want to make cheesier! How about chips, chili, broccoli, or cauliflower for starters.

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